1. For the tomato Tabasco relish, add all ingredients to a small saucepan and place over low-medium heat. Cook, stirring often, for about 15 minutes or until it has reduced by about a quarter and thickened slightly. Set aside until ready to serve. (Leftover relish will keep covered in the fridge for up to two weeks.)

2. Place a frypan over medium heat. Add the olive oil, bacon and onion and cook until the bacon is crisp and the onion is translucent. Remove from heat and add to a large mixing bowl. Add the remaining wrap ingredients and using your hands, mixt until fully incorporated. Place the pork mixture on a large sheet of baking paper, cover with another piece of baking paper and roll out to 2mm-3mm thickness. Move the flattened mix onto a tray and place in the fridge until ready to use.

3. Bring a large saucepan of water to the boil. Gently add the eggs and boil for five minutes. While the eggs are cooking, prepare a bowl of ice and water. At the five-minute mark, immediately transfer the eggs to the ice bath.

4. In three smaller bowls, set up your coating station. Add the flour to the first bowl and season generously with salt and pepper. In the second bowl, whisk together the egg and milk. In the third bowl add the panko crumbs, ground coriander and ground celery and stir briefly.

5. Peel the par-boiled eggs. Working with one egg at a time, wrap an egg with some of the pork mixture to fully encase it, using the baking paper to help you fold the mixture around the surface. Press gently into place. Roll the egg in the flour, dip into the beaten egg mixture then roll in the panko crumbs until completely coated. Repeat with remaining eggs.

6. Heat a deep fryer filled with oil to 170C. Alternatively fill a large saucepan with 10cm-15cm of oil and bring to about 170C. Fry the eggs in batches of two for about five minutes or until golden and crisp. Remove using a slotted spoon and shake slightly to remove excess oil, or drain on paper towel. Serve with tomato relish.

A quick guide for par-boiling the eggs

For yolks with a melted butter-style ooze, five minutes followed by an icy plunge in a bowl of water and ice is perfect.

Slight resistance and just cooked through: Six minutes. Don't forget the ice bath.

If you want the yolk and white to be the same consistency, go for about six minutes and 20 seconds. Still give it a bath.

Frying tips

If frying the scotch eggs in a saucepan instead of a deep-fryer, test the oil is hot enough by tearing a small piece of bread and popping it into the oil – it should bubble and crisp on the surface. Alternatively, use a kitchen thermometer to check the temperature (170C).

More scotch egg recipes

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.